Description

Soft, fluffy sweet rolls swirled with tangy lemon curd and speckled with poppy seeds, finished with a silky sweet glaze. These bright citrus rolls are perfect for brunch, spring gatherings, or a cozy weekend bake.

Ingredients

⅔ cup whole milk (warmed to 100–110°F)

5 tablespoons granulated sugar, divided

1 packet (2¼ teaspoons) active dry yeast

2 large eggs, room temperature

3 cups all-purpose flour

1 tablespoon poppy seeds

1 tablespoon lemon zest (from about 1 large lemon)

1 teaspoon kosher salt

½ cup unsalted butter, cut into 1-inch pieces, room temperature

½ cup lemon curd

1 cup confectioners’ sugar

2–3 tablespoons whole milk (for glaze)

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Instructions

Combine the warm milk with 1 tablespoon of the sugar and sprinkle the yeast over the top. Gently whisk and let sit for about 5 minutes until foamy.
Whisk the eggs into the yeast mixture until smooth and fully combined.
In the bowl of a stand mixer fitted with a dough hook, mix together the flour, remaining sugar, poppy seeds, lemon zest, and salt. Pour in the milk and egg mixture and mix on low speed until combined.
With the mixer running on low, add the butter one piece at a time, allowing each piece to incorporate before adding the next. Increase speed to medium-high and knead for about 5 minutes until the dough is smooth and slightly elastic.
Transfer the dough to a greased bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1 to 1½ hours or until doubled in size.
Roll the dough on a lightly floured surface into a 10×15-inch rectangle about ¼-inch thick. Spread the lemon curd evenly over the surface, then roll tightly from the long edge into a log. Cut into 9 equal rolls.
Arrange the rolls cut-side up in a greased 9×9-inch baking pan. Cover loosely and let rise for 45 minutes to 1 hour until puffy.
Preheat the oven to 350°F. Bake for 25 to 28 minutes until lightly golden and cooked through. Cool for at least 5 minutes.
Whisk together the confectioners’ sugar and milk until smooth and pourable. Drizzle over the warm rolls before serving.

Notes

Add ½ teaspoon vanilla extract to the glaze for extra warmth.

Mix a little fresh lemon juice into the lemon curd for more citrus flavor.

Blend softened cream cheese with the lemon curd for a richer filling.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheat individual rolls in the microwave for 15–20 seconds or warm covered in a 300°F oven for 10 minutes.

Baked, unglazed rolls can be frozen for up to 2 months and glazed after reheating.

Prep Time: 30 minutes
Cook Time: 28 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 410 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 85 mg